Precautions in the kitchen!

In the « gardening » section of the St Petersburg Times, we learn that cooking Chaya (literally “Spinach Tree”) can produce cyanide poisoning.

In fact, in response to a question on how to attract butterflies in one’s garden, a reader recommended planting a Chaya (Spinach Tree).

With this information in mind, let us note the Chaya originates in the Yucatan peninsula. It is a leafy plant which grows quickly. Its uncooked leaves are poisonous, but Mexicans eat the cooked leaves which they cook like spinach. The leaves contain proteins, vitamins A and C, niacin, riboflavin and thiamine, and the minerals calcium, iron and phosphorus.

To neutralise their toxic effect, Chaya leaves must be boiled or fried in cooking oil for at least 5 minutes.

But the person preparing them must avoid breathing the cooking vapours because they contain cyanogen glycosides, a source of cyanide poisoning. In addition, cooking Chaya leaves in an aluminium pot can also trigger a toxic reaction.

Reference

St Petersburg Times, 16 October 2009